Hummus Avocado Toast with Soft Eggs
Thick toasted sourdough spread with hummus, piled with smashed avocado and topped with soft-boiled eggs and chilli.
Made with Classic hummus. Make a batch of the base first, then this takes minutes. Skip to the method
- Time15 min
- LevelEasy
- Costabout £1.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring a pan of water to a rolling boil. Lower in the eggs and boil for 6 minutes for a just-set white and runny yolk, or 7 minutes for a jammy yolk.
6 min - 2
Cool the eggs in cold water for 2 minutes, then peel carefully.
- 3
Toast the sourdough until golden and crisp. Halve the avocado, scoop it into a bowl and mash roughly with half the lemon juice and a pinch of salt.
- 4
Spread each slice generously with your ready made hummus (see the base recipe), then top with the avocado.
- 5
Halve the eggs and lay them on top. Season with salt and pepper.
- 6
Sprinkle with chilli flakes and sesame seeds, squeeze over the rest of the lemon and serve at once.
Tips
- Use a ripe avocado that yields slightly to a gentle press. Hard ones will not mash.
- Add lemon juice to the avocado straight away to keep the colour fresh.
- Pregnant women, older people and young children should cook the eggs until the yolk is firm.
Storing and freezing
Best eaten straight away. Boiled eggs keep in their shells in the fridge for up to 3 days, so you can boil them ahead.
Questions
Can I use gluten free bread?
Yes. Use any gluten free bread, toasted well so it holds the toppings. The hummus, avocado and eggs contain no gluten.
Can I make it vegan?
Yes. Leave out the eggs and top with sliced tomato, cucumber and seeds, and check the bread is vegan.
More made with classic hummus
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.